CN204888642U - Continuous type boiling equipment of boiled salted duck - Google Patents
Continuous type boiling equipment of boiled salted duck Download PDFInfo
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- CN204888642U CN204888642U CN201520566349.1U CN201520566349U CN204888642U CN 204888642 U CN204888642 U CN 204888642U CN 201520566349 U CN201520566349 U CN 201520566349U CN 204888642 U CN204888642 U CN 204888642U
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Abstract
The utility model discloses a continuous type boiling equipment of boiled salted duck, its characterized in that includes continuous type boiling channel (4), conveyer belt (2), conveyer belt (2) parallel arrangement in the top of continuous type boiling channel (4), and the bottom of continuous type boiling channel (4) is arranged in to steam conduit 7, in inside be equipped with perpendicularly induction type thermometer (5) of continuous type boiling channel (4). The uniformity of individual boiling time of every duck has been guaranteed to this equipment, boiling medium temperature's stability is guaranteed, the effect of stirring can be played simultaneously to guarantee the uniformity of heating medium temperature of rear end in continuous type boiling channel preceding, finally guaranteed the quality of product.
Description
Technical field:
This invention belongs to mechanical field, relates to the boiling equipment of a kind of Nanjing special product boiled salted duck, is specifically related to a kind of continous way boiling equipment of boiled salted duck.
Background technology:
Nanjing boiled salted duck processing process: ingredient inspection examination → raw material thaws → dry-salt → multiple halogen → boiling → cooling packing → sterilization → outsourcing warehouse-in, its Raw examination, boiling, sterilization are CCPs.The method that the boiling operation of current boiled salted duck mainly adopts is jacketed pan boiling and cook vat boiling, these two kinds of method for cooking exist common defect to be had: individuality geo-stationary in boiling process, density is larger, between raw material, gap is less, the mobility of heat medium (water) reduces, and then cause the heat distribution of heat medium (water) uneven, individual temperature near warming interface is higher, individual temperature away from warming interface is lower, disconnected raw in order to ensure that each individuality can boil, some individuality inevitable boiled, overdone, and then cause yield rate to decline, taste mouthfeel declines.The temperature of these two kinds of boiling modes controls to ensure in addition, size mainly through observing thermometer manual adjustment steam heats up, manual control often makes the temperature between different pot also different, and how ensureing the uniformity of each individual heating degree, is problem demanding prompt solution.
Summary of the invention:
The purpose of this utility model overcomes above-mentioned weak point, provides a kind of continous way boiling equipment of boiled salted duck.
The purpose of this utility model is achieved in the following ways:
A kind of continous way boiling equipment of boiled salted duck, comprise continous way boiling channel, conveyer belt, conveyer belt is set in parallel in the top of continous way boiling channel, and jet chimney is placed in the bottom of continous way boiling channel, is provided with induction type thermometer in continous way boiling channel internal vertical.
One end of temperature controller is connected with induction type thermometer, and the other end of temperature controller is connected with the magnetic valve on jet chimney.
The initial end of conveyer belt connects variable-frequency motor.
Conveyer belt is provided with and multiplely duck can be made to hang and go deep into the suspension hook of continous way boiling channel.
Described adjacent between two suspension hook directly distance is 150-200 centimetre, preferred 190-200 centimetre, most preferably 192 centimetres.
Described induction type temperature is counted branched, is uniformly distributed in continous way boiling channel inner.
The spacing distance of induction type thermometer adjacent is between two 1.5-2.5 rice, is preferably 2 meters.
Continous way boiling channel is cuboid, and can need to select length according to output, preferred length is 10-50 rice; Most preferably length is at 15 meters, height 0.6 meter, width 0.9 meter.
The present invention has following innovation by the method for cooking of continous way:
1, the boiling channel that existing step cooking pot (groove) is strip is changed;
2, change the arrangement mode of product in heat medium, on the conveyer belt hung by duck by conveyer belt, make duck be immersed in the water of boiling channel;
3, dielectric heating control mode is changed, the steam pipeline (trace) heating being heated by channel bottom of water, the control of temperature is controlled by temperature controller, when temperature is lower than design temperature, thermometer controls steam electromagnetic valve and opens, and heat medium (water), when temperature reaches design temperature, temperature controller controls steam electromagnetic valve and closes, and stops heat medium (water);
4, change brew time control mode, the brew time of duck is regulated by the speed of service of conveyer belt, and the speed of service of conveyer belt realizes by regulating the frequency of variable-frequency motor; Due to the difference of duck size, the time of boiling is also different, by the brew time regulating the running frequency of motor to adjust different size specification raw material, thus meets the quality requirement of product.Because duck is in the state of motion in boiling process, keep certain spacing between individuality, the good fluidity of heat medium (water), the temperature of heat medium (water) is more even.
The beneficial effects of the utility model compared with the prior art:
1, heat medium (water) temperature is consistent: detect the temperature of water every 1.5-2.5 rice thermometer, and maximum deviation can not more than 0.5 DEG C, and the temperature difference of the pot central temperature of jacketed pan boiling and jacketed pan pot wall is maximum reaches 4 DEG C;
2, brew time is consistent: hang due to each individuality (duck) and run forward on the conveyor belt, each individuality is identical in the heat time of boiling channel, there is not individual difference, and the method for cooking duck of jacketed pan is when taking the dish out of the pot, need one takes the dish out of the pot one by one, last and the Time Inconsistency that takes the dish out of the pot of first, brew time is different in size to be caused;
3, medium temperature is more stable: owing to have employed full automatic temperature-controlled process, temperature in production process is more stable, as temperature is set in 92 DEG C, production process adopts thermometer to detect and finds that temperature fluctuation range is maximum only between 91 ~ 93 DEG C, and the temperature fluctuation maximum magnitude of jacketed pan method for cooking is between 90 ~ 94 DEG C;
4, labour intensity reduces greatly, and efficiency improves: produce 5000 boiled salted duck day, and adopt the utility model continous way boiling mode, only need 2 people, 1 people hangs duck on conveyer belt, and 1 heat descends duck on the conveyor belt.And jacketed pan boiling needs to boil 100 pots, every pan boiling 50, needs to stir duck, raw material enters pot, finished product takes the dish out of the pot, process temperature controls, at least need 5 people's boilings, and labour intensity is large in boiling process;
5, products taste taste is stablized.
The duck of the product of jacketed pan boiling and the boiling of the utility model continous way is carried out taste tests result as following table by the utility model: A sample uniformity poor stability, B sample is more stable
6, yield rate improves, and cost reduces: main cause has benefited from the uniformity of boiling, the boiling extent control of product just right, and do not have not yet done or overdone phenomenon, yield rate brings up to 68%, and the yield rate of jacketed pan boiling only has 65%.Average personal efficiency improves greatly, and wage cost declines 60%, and integrated cost reduces.
Therefore, this equipment can control the time of boiling by the speed of service controlling conveyer belt, ensure that the uniformity of each individual brew time; The magnetic valve of heating steam can be controlled by temperature sensor, ensure the stable of boiling medium temperature, temperature deviation is no more than ± and 0.5 DEG C; By individual motion, the effect of stirring can be played, thus ensure that the uniformity of heat medium temperature of middle rear end before boiling groove.Finally ensure that the quality of product.
Accompanying drawing explanation
Fig. 1 is the continous way boiling equipment of boiled salted duck.
In figure, 1, variable-frequency motor; 2, conveyer belt; 3, duck is individual; 4, continous way boiling channel; 5, induction type thermometer; 6, temperature controller; 7, jet chimney; 8, magnetic valve.
Detailed description of the invention
Below by way of specific embodiment, explanation is further expalined to the utility model:
As shown in Figure 1, a kind of continous way boiling equipment of boiled salted duck, comprise continous way boiling channel 4, conveyer belt 2, conveyer belt 2 is set in parallel in the top of continous way boiling channel 4, jet chimney 7 is placed in the bottom of continous way boiling channel 4, is provided with induction type thermometer 5 in continous way boiling channel 4 internal vertical.
One end of temperature controller 6 is connected with induction type thermometer 5, and the other end of temperature controller 6 is connected with the magnetic valve 8 on jet chimney 7.
The initial end of conveyer belt connects variable-frequency motor 1.
Conveyer belt 2 is provided with and multiplely duck can be made to hang and go deep into the suspension hook of continous way boiling channel 4.
Described adjacent between two suspension hook directly distance is 190-200 centimetre.
Described induction type thermometer 5 is branched, is uniformly distributed in continous way boiling channel 4 inner.
The spacing distance of induction type thermometer 5 adjacent is between two 2 meters.
Continous way boiling channel 4 is cuboid, length at 15 meters, height 0.6 meter, width 0.9 meter.
By above-mentioned setting, have employed the mode of movement of conveyer belt, the brew time of individual duck is consistent; Due to the gap between the sports type of individuality, individuality, the mobility of heat medium (water) is strengthened, and the temperature of heat medium (water) is consistent; Due to the change of the temperature control mode of heat medium (water), and the characteristic of the boiling of continous way, the brew temperatures of product is stablized, and the product quality variance of different pot time (batch) has not existed.
Be below concrete boiled salted duck boiling example:
The boiling of embodiment 1:1kg boiled salted duck
The first step: add clear water in continous way boiling channel 4, require to add various auxiliary material spice according to boiled salted duck conventional formulation, height of water level is to be as the criterion can flood duck body simultaneously;
Second step: the brew temperatures setting boiled salted duck on temperature controller 6, channel divides two sections, and temperature is respectively 100 DEG C, 92 DEG C;
3rd step: open total steam valve, temperature controller 6 issues instructions to magnetic valve 8, open magnetic valve 8, pass into steam to jet chimney 7, start to the water heating in channel, when temperature reaches 100 DEG C, 92 DEG C, temperature controller 6 issues instructions to magnetic valve 8, shut electromagnetic valve 8, terminates this time to heat up;
4th step: open variable-frequency motor switch, regulates electric machine frequency to 10Hz, now corresponding brew time be one section 100 DEG C 20 minutes, two sections 92 DEG C 35 minutes, hang up the duck of whole on the conveyor belt, enter boiling channel in order one by one, beginning boiling;
5th step: when duck enters boiling channel, water temperature can decline, and when temperature is lower than 99 DEG C or 91 DEG C, temperature controller 6 issues instructions to magnetic valve 8, open magnetic valve 8, pass into steam to jet chimney 7, start to the water heating in channel, when temperature reaches 100 DEG C, 92 DEG C, temperature controller 6 issues instructions to magnetic valve 8, shut electromagnetic valve 8, so repeatedly, makes the temperature of boiling remain between 99 ~ 100 DEG C and 91 ~ 93 DEG C.
6th step: when duck is after two sections of boilings terminate, workman, when boiling channel is taken in conveying out of, takes off boiled salted duck from boiling chain one by one, transfer on cooling chain, enter lower road refrigerating work procedure, boiling operation completes.
The boiling of embodiment 2:1.5kg boiled salted duck
The first step: add clear water in continous way boiling channel 4, require to add various auxiliary material spice according to boiled salted duck conventional formulation, height of water level is to be as the criterion can flood duck body simultaneously;
Second step: the brew temperatures setting boiled salted duck on temperature controller 6, channel divides two sections, and temperature is respectively 100 DEG C, 92 DEG C;
3rd step: open total steam valve, 6. temperature controller issues instructions to magnetic valve 8, open magnetic valve 8, pass into steam to jet chimney 7, start to the water heating in channel, when temperature reaches 100 DEG C, 92 DEG C, temperature controller 6 issues instructions to magnetic valve 8, shut electromagnetic valve 8, terminates this time to heat up;
4th step: open variable-frequency motor switch, regulates electric machine frequency to 8Hz, now corresponding brew time be one section 100 DEG C 23 minutes, two sections 92 DEG C 40 minutes, hang up the duck of whole on the conveyor belt, enter boiling channel in order one by one, beginning boiling;
5th step: when duck enters boiling channel, water temperature can decline, and when temperature is lower than 99 DEG C or 91 DEG C, temperature controller 6 issues instructions to magnetic valve 8, open magnetic valve 8, pass into steam to jet chimney 7, start to the water heating in channel, when temperature reaches 100 DEG C, 92 DEG C, temperature controller 6 issues instructions to magnetic valve 8, shut electromagnetic valve 8, so repeatedly, makes the temperature of boiling remain between 99 ~ 100 DEG C and 91 ~ 93 DEG C.
6th step: when duck is after two sections of boilings terminate, workman, when boiling channel is taken in conveying out of, takes off boiled salted duck from boiling chain one by one, transfer on cooling chain, enter lower road refrigerating work procedure, boiling operation completes.
Claims (10)
1. the continous way boiling equipment of a boiled salted duck, it is characterized in that comprising continous way boiling channel (4), conveyer belt (2), conveyer belt (2) is set in parallel in the top of continous way boiling channel (4), jet chimney (7) is placed in the bottom of continous way boiling channel (4), is provided with induction type thermometer (5) in continous way boiling channel (4) internal vertical.
2. the continous way boiling equipment of boiled salted duck according to claim 1, it is characterized in that one end of temperature controller (6) is connected with induction type thermometer (5), the other end of temperature controller (6) is connected with the magnetic valve (8) on jet chimney (7).
3. the continous way boiling equipment of boiled salted duck according to claim 1, is characterized in that the initial end of conveyer belt connects variable-frequency motor (1).
4. the continous way boiling equipment of boiled salted duck according to claim 1, is characterized in that conveyer belt (2) is provided with and multiplely duck can be made to hang and go deep into the suspension hook of continous way boiling channel (4).
5. the continous way boiling equipment of boiled salted duck according to claim 4, is characterized in that described adjacent between two suspension hook directly apart from being 150-200 centimetre.
6. the continous way boiling equipment of boiled salted duck according to claim 1, is characterized in that described induction type thermometer (5) is for branched, is uniformly distributed in continous way boiling channel (4) inner.
7. the continous way boiling equipment of boiled salted duck according to claim 6, is characterized in that the spacing distance of induction type thermometer (5) adjacent is between two 1.5-2.5 rice.
8. the continous way boiling equipment of boiled salted duck according to claim 7, is characterized in that the spacing distance of induction type thermometer (5) adjacent is between two 2 meters.
9. the continous way boiling equipment of boiled salted duck according to claim 1, it is characterized in that continous way boiling channel (4) is cuboid, length is 10-50 rice.
10. the continous way boiling equipment of boiled salted duck according to claim 9, is characterized in that continous way boiling channel (4) length is 15 meters, height 0.6 meter, width 0.9 meter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520566349.1U CN204888642U (en) | 2015-07-30 | 2015-07-30 | Continuous type boiling equipment of boiled salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520566349.1U CN204888642U (en) | 2015-07-30 | 2015-07-30 | Continuous type boiling equipment of boiled salted duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN204888642U true CN204888642U (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520566349.1U Active CN204888642U (en) | 2015-07-30 | 2015-07-30 | Continuous type boiling equipment of boiled salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN204888642U (en) |
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2015
- 2015-07-30 CN CN201520566349.1U patent/CN204888642U/en active Active
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